Mediterranean cuisine restaurants Provinces Of Cádiz And Gibraltar

In a pleasant setting with swimming pool on the shores of Lake Arcos, the restaurant of the same name offers a good quality food certified Andalusian and Spanish at reasonably reasonable rates.

Close to the town hall, this white cross is a great success for its terrace and its traditional, well-honed suggestions! The kitchen ensures (the service also!): cuttlefish, foie gras, fish and meat in sauce… Arrive early before the foire faire!

A few steps from the church of Santo Domingo, the chef de cuisine Pablo Grosso and the master Rafael Montero Navas have been striving since the beginning of this century to satisfy a demanding clientele. The hotel has a brand-new, pseudo-refined kitchen that constantly restores the culinary tradition of fresh market products: blocks, pickled fish, stews, pastries… Small salons with a massive décor. Diligent service.

Facing the arenas, good local cuisine (Toro's rabo: Wild Bull tail) who also knows how to benefit from the riches of the coast (langosta salsa urta: pagre striped sauce lobster). A restaurant that is part of the big classics of Jerez, especially for group menus.

In a beautiful cave cave with fountain, an address of circumstance when it comes to good tapear, that is to say to drink blows by testing some local specialities (solomillo, caldereta caldereta/lamb meat stoves and pimientos rellenos) and barbecue served by a discrete couple of five.

Located on the central square, it is famous for its cochonnailles and stews, as well as for game (in the hunting season). In the new room, there is a fountain with trout, which often end up on the plate! After a few flottements, the address continues.

Close to the Ribera del Marisco, an alternative offering good Italian cuisine in a nice room or in the patio of a th century century Palacio: Pizza and some meat (cutlets) yes, but especially a good selection of fresh pasta and well-developed salads.

Opened in 2011 by Pepe Romero Valdespino, one of Jerez's renowned chefs, this "Val de Pepe" is the heir to the old Mesa Redonda restaurant, itself founded by Pepe Romero's parents in 1986. On the menu, tapas and porciones, with suggestions from the chef, updated daily according to the market. And according to the proposals, there could be some flagship proposals such as the stew of bull tail or fish balls that will be enjoyed in a small modern space with painting exhibitions or on the terrace.

Near the ferry pier in Cadiz, this is the right table for Rota! Finnish because at the same time creative tapas bar with terrace, restaurant with are decoration and a comfortable 4-star hotel lounge around the swimming pool, there are really for all tastes and scholarships! On the edge of the ocean, typical specialities are naturally ordered around freshly caught fish and seafood. And in the kitchen, we know to do, régalade with large shrimp on bed bed and avocado, sardine served with purée, fillets pastels (cabrocho), tuna albóndigas (boulettes), classico classico to roteña (striped pagre prepared in tomato and Sherry wine), not to miss also delicious chipirones (supions) to plancha or fish of the day, still good options without talking about desserts, original delicacies. As a bonus: a correct wine list and a friendly professional team.

Near the pier for Cadix, an address for a different cuisine from author, personal and creative. Its chosen name comes from the Arabic "arriadh" which means orchard. At the bar for tapas, in romantic room (exposed beams) or patio terrace with trees and plants for a more substantial meal, the Cordovan chef David Méndez highlights local products. The aesthetics is combined with of course flavours: caldillo of perro (soup of small fish to bigarade), croquettes of guacamole, rock fish to creamy rice, black salicornes fried with garlic, octopus in the oven and potatoes, indigenous grilled beef... You can eat well! In addition to a warm bienveillant let us signalons un nice fond music (jazz, groove, ambient...) and even, sometimes, in the small concerts.

Also known as Bar Pájaro Pinto, this institution has enjoyed an excellent terrace in the fishermen's barrio of La Viña since 1979. On the menu: shrimptortillitas , well-chosen rock fish a la plancha, snails when it's time, fresh mackerel, succulent squid or sea bream cooked just right, green pimientos and onions in olive oil and sherry vinegar, accompanied by a good bottle of Tierra Blanca white wine.

Without waiter that uses the péquin on the promenade, the last of the backs of restaurants is a tribute to a valorous Mexican bullfighter. A terrace, a room on the ground floor and another upstairs invite to fresh Sanlúcar, accompanied by a good white light local wine (a grape palomillo Viña Galvana, for example). After wonderful olives broken aperitif, the menu of the day and the specialities are declaimed in a jolly way: all sorts of fresh fish grilled on plancha (espada's...), a prepared monkfish... and full of seafood. The very good price at more than reasonable and this since 1955! Typical welcome for a régalade on the horizon...

This is the hotel restaurant (with swimming pool) of the same name, among the most interesting in the area! In a rustic room, make the appeal of the specialities at the moment: truchas/trout (eh!), oven cabri, rabbit rabbit, roasted quails in honey…

Starred by Bibendum, in a small modern room of the city, the young chef Ángel León, son of fisherman, a preference for delicate futuristic creations based on seafood features. Its lobster from Cadiz bay and its rice with the plankton already make them speak well beyond the Andalusia region. Reception and service worthy of our hopes.

Opened in 2013 by chef Julián Olivares, a local child, this restaurant under the sign of dawn offers dishes that have made its reputation as clams with sherry vinegar or scampi from Sanlúcar. You can enjoy them in two large rooms decorated in recovery mode or on a large terrace, choosing between tapas, raciones or dishes to share. We enjoyed the sea anemone mousse and the lean ceviche. Well composed, well presented and good to taste. A very good table.

In the heart of old Jerez and under the auspices of the banderillas, this tabanco has used this bullfighting theme throughout its decor. And perhaps you'll have to step into the ring a little to find a seat in this place that's been packed from the moment it opens, so loyal are its local regulars. Failing that, there's always the small ticket office outside. The crowds are justified by the impressive quality and variety of tapas and dishes. Meatballs, calamari, bull tail, eggplant with salmojero... whatever you choose, it'll be good.

This is certainly one of the city's finest gastronomic establishments. Fernando and Paco's restaurant is nationally renowned, serving mainly seafood and fish dishes (fried, grilled or in sauce) from local fishermen. It's a real treat: in a large, comfortable dining room or on an upstairs terrace overlooking the mouth of the Guadalquivir and the pine forests of Doñana. The address also has a tapas bar (more economical and closer to the shore), just around the corner.

Heads of empaillées bulls, hanging hams, old photos of Sanlúcar area under which a server cloud works by activating the rhythm behind the bar counter, here is the description of the house which even includes its own beer brewery de Cruz Campo, in situ, please! To choose, a whole bunch of tapas where you can soak your fingers, without restraint, to break up crustaceans or to catch small wooden peaks and get the content of shells out. Don't miss the tortillitas of camarones, fine omelettes with baby shrimp, even King Juan Carlos goûtées them on a catering in Sanlúcar in February 2008. Inside or on this central square, it is a clientele, heterogeneous in costume or quite relaxed, which tests the freshness of the ocean and small homemade dishes by dildo the whole white wine or manzanilla. Unavoidable.

Unavoidable! It is by taking a small central lane from the plaza del Arenal that we lead to small terraces, near the old fish market (now recently the exhibition room). Some of them belong to a very good address (quality Q certified) with charming interior patio, it is the house where chef Faustino and his second, probably among the best cooks in Andalusia, or even Spain, with the débordante olive oil. The map has not changed since 1943, but proposes only great moments for eyes and then for the olfactory papillae and taste: The…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the…, the… and the…. All of the gourmets regularly find themselves in the midst of frames and paintings in Faustino's honour. Note that despite the many shots, the professional service is still listening! Juanito has recently established Alta Cazuela, a full catering service and develops its inimitable cuisine in two establishments, Mirabanda in the NH Avenida Jerez and Isabella Hotel at the Hace Villa Jerez Hotel.

The objective of this two-storey restaurant is to make all the good products of the Province of Cadiz known to its guests thanks to imaginative recipes. Taking advantage of the view of the ocean, fish (sea urchins) and crustaceans (Sanlúcar's langoustines), but also mountain produce (meat or meats) make a great family. Service applied and also to enjoy more economically a good range of tapas at the bar.